Dairy Free Corn Muffins (option to add green chilies)

For a long time I struggled with cornbread/ muffins. I LOVE the stuff!! However, I was stuck in a rut because I had that one tried and true recipe that just didn't work well with dairy free alternatives. I think that because it was something that was tied to such a strong memory that any slight variation made a big difference in my mind. So, I was off in search of a good alternative. Once again I was faced with search results that yielded Gluten and Dairy Free....... most of these call for ingredients that we just don't keep on hand. I ran across a vegan version, switched around a few things and we are very happy with the outcome. This is not sweet cornbread! Muffin refers to the shape, not sweetness of the bread.

Ingredients:
1 Cup Almond Milk
1 TB Lemon Juice
1 Cup Corn Meal
1/2 Cup All Purpose Flour
2 tsp Baking Powder
2 TB Granulated Sugar
2 TB Oil
1 tsp Salt
Diced green chilies (optional)

Preheat oven to 450 degrees.

Mix the lemon juice in the milk and set aside. (This will actually make a buttermilk style/ taste)

Sift together all dry ingredients in a large bowl. In a small bowl mix the wet ingredients very well.

Add wet ingredients to the dry. Mix thoroughly but do not over mix.

I spoon half of the mixture into a muffin tin (with paper liners) then add a few spoons of green chilies to the remainder of the batter. These will be for the adults!